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How to Make the Italian Homemade Pandoro

Italians have two main Christmas cake: the panettone and the pandoro. The panettone is a reach brioche with candied and sultanas while the pandoro is a soft and golden brioche sprinkled with powder sugar. The recipe to make the Italian pandoro at home is one of the most traditional and it’s also one of the most controversial because everybody thinks to have the best recipe. I wanna simply share mine which is the one me and my family are using for ages. It works and makes people happy so if you feel you wanna give your Christmas an Italian flavor then you should try it.

What do you need for 1 pandoro (1 kg)
250 grans of flous
15 grams baking powder
120 grams of unsalted butter
5 eggs
250 grams of milk
100 grams of sugar
1 orange
1 teaspoon of vanilla essence
a pinch of salt
icing sugar

How to Make the Italian Homemade Pandoro
1. Beat the eggs white until stiff peaks form and melt the butter in the bath leaving it cool in a bowl. Gently heat milk.
2. Pour the flour, the grated peel of the orange, a pinch of salt, the sugar and the baking powder in a bowl and mix thoroughly.
3. Add the dry ingredients to the mixture of warm milk, vanilla essence, the melted butter, the egg yolks (one at a time) and the egg whites always stirring by hand to prevent lumps.
4. Mix thoroughly in order to form a compact mix without any lumps then cover with a cloth and let it rise for 2 hours in a warm place.
5. After two hours, take the dough and knead lightly adding a little flour. Pour it into a greased and floured mold (you can use a specific mold for pandoro or simply a high mold) reaching maximum the half of the mold.
6. Put the pandoro to rise for another 3 hours in a warm place WITHOUT cloth then heat the oven at 180°. bake the pandoro for 1 hour at 160° if using a convection oven, and for 50 minutes at 170° if using a traditional oven.
7. Allow to cool the pandoro directly into the oven then remove from the mold and sprinkle with powdered sugar.

Preparation time: 6 hours

General advices to make a perfect pandoro Italian style

1. Do not open the oven before 50 minutes because otherwise your pandoro will collapse;
2. This pandoro will dry out in 2 days so it’s better to transfer it as soon as possible (when it’s cold!) into a paper bag to make it last about 5 days. You can also freeze it and heat when needed;
3. If the mixture is too liquid you have to add more flour without adding any more baking powder. The ideal flour to be used for this recipe is the strongest possible that means the one with the highest quantity of gluten inside and never the all purpose one.

How to Make the Italian Pandoro Step by Step

I was baking a few small “pandori” as a gift, the recipe is the same, just spread the batter into muffin molds:

Article written by Veruska Anconitano aka La Cuochina Sopraffina. If you want more information please contact us.

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